Enchilada sauce is the heart and soul of any great enchilada dish, and this copycat Old El Paso enchilada sauce recipe captures that classic flavor with a fresh chile twist. Using fresh chiles adds vibrant heat and depth that bottled sauces can’t match, making your enchiladas truly homemade and delicious.
Ingredients
- 4-5 fresh dried guajillo chiles, stemmed and seeded
- 2 fresh ancho chiles, stemmed and seeded
- 1-2 fresh New Mexico or Hatch green chiles, stemmed and seeded (for mild heat)
- 2 tablespoons vegetable oil or neutral oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Prepare the chiles: Remove stems and seeds from all dried and fresh chiles. For dried chiles (guajillo and ancho), toast lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. This enhances their flavor.
- Soak the dried chiles: Place toasted dried chiles in a bowl and cover with hot water. Let soak for 15-20 minutes until softened. Drain, reserving about 1/2 cup of soaking liquid.
- Sauté aromatics: Heat oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add tomato paste and spices: Stir in tomato paste, cumin, oregano, smoked paprika, and chili powder. Cook for 1-2 minutes, stirring constantly to toast the spices and deepen the flavor.
- Blend the sauce base: Transfer the softened dried chiles, fresh green chiles, sautéed onion mixture, and 1 1/2 cups of broth (reserve remaining 1/2 cup) into a blender. Blend until smooth, adding reserved chile soaking liquid as needed to achieve a thick but pourable consistency.
- Simmer the sauce: Pour the blended sauce back into the saucepan. Add remaining broth, vinegar, salt, and sugar if using. Bring to a gentle simmer over low heat and cook for 10-15 minutes, stirring occasionally to prevent sticking. Adjust salt and seasoning to taste.
- Final texture adjustment: If the sauce is too thick, add a little more broth or water to reach your desired consistency. If too thin, simmer a few minutes longer to reduce.
- Use or store: Use immediately on your enchiladas or let cool and refrigerate for up to 4 days. The flavors meld beautifully overnight.
Tips
- Substitution for dried chiles: If you can’t find guajillo or ancho chiles, substitute with dried pasilla or New Mexico chiles, but adjust quantity to taste as heat levels vary.
- Adjusting heat: Control the spiciness by varying the amount of fresh green chiles or removing their seeds. For a milder sauce, omit fresh chiles altogether and rely on dried varieties.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
- Common mistakes: Avoid burning the chiles or spices during toasting, which can make the sauce bitter. Also, don’t skip soaking dried chiles, as this softens them and eases blending.
Serving Suggestions
This enchilada sauce is perfect for smothering over rolled corn or flour tortillas filled with cheese, shredded chicken, beef, or beans. It also works well as a base for chile rellenos, enchilada casseroles, or drizzled over roasted vegetables for a smoky kick. Serve with a side of Mexican rice, refried beans, and a dollop of sour cream or guacamole to balance the heat.
Variations
You can easily customize this sauce to suit your taste or dietary needs. For a vegan version, use vegetable broth and skip any animal-based fats. Add chipotle chiles in adobo for a smoky, spicy twist. For a thicker sauce, include a tablespoon of masa harina (corn flour) dissolved in broth during simmering. To make it milder, reduce or omit the fresh green chiles and increase tomato paste slightly.
Storage and Reheating
Store cooled enchilada sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sauce in freezer-safe containers or resealable bags for up to 3 months. When ready to use, thaw in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Avoid boiling vigorously as it can alter the flavor and texture. If the sauce thickens too much after refrigeration, thin with a splash of broth or water while reheating.
Frequently Asked Questions
Can I use canned chiles instead of fresh?
Yes, canned chiles like canned green chiles or chipotles can be used, but they often have added salt and preservatives that affect flavor. Fresh chiles provide a brighter, fresher taste, but canned are a convenient substitute if fresh aren’t available.
Why do I need to toast the dried chiles?
Toasting dried chiles releases their essential oils and deepens their flavor, giving the sauce a richer, more complex taste. However, be careful not to burn them, as burnt chiles taste bitter and unpleasant.
Is it necessary to seed the chiles?
Seeding chiles reduces bitterness and excessive heat. The seeds can make the sauce gritty and overly spicy, so removing them helps achieve a smoother texture and balanced flavor.
Can I make this sauce ahead of time?
Absolutely. This sauce actually tastes better after resting for several hours or overnight as the flavors meld. Store it refrigerated in a sealed container and reheat gently before using.
How spicy is this sauce?
The heat level depends on the type and amount of fresh chiles used. Guajillo and ancho chiles are mild to medium heat, while fresh New Mexico or Hatch chiles add gentle warmth. Adjust the fresh chile quantity to suit your preference.
Can I use this sauce for other Mexican dishes?
Yes, this versatile sauce works well not only on enchiladas but also on huevos rancheros, tamales, burritos, or as a dipping sauce for chips and roasted vegetables.
With this copycat Old El Paso enchilada sauce made from fresh chiles, you can bring authentic, vibrant flavor to your Mexican cooking that’s both satisfying and easy to prepare. Experiment with chile varieties and spice levels to make it your own signature sauce.
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